📖 Instructions

1. Prep the Pumpkin: Begin by preheating your oven to 400°F (200°C). Halve a small pumpkin (about 2-3 pounds), scoop out the seeds, and lightly brush the cut sides with 1 tablespoon of olive oil. Place the pumpkin cut-side down on a baking sheet and roast for 45-60 minutes, or until the flesh is tender when pierced with a fork. Let it cool slightly before scooping out the flesh, that way you don't burn your hands!
2. Sauté Aromatics: While the pumpkin roasts, dice 1 small onion and mince 2 cloves of garlic. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic—it becomes bitter quickly!
3. Combine Ingredients: Add the roasted pumpkin flesh to the pot with the sautéed aromatics. Pour in 4 cups of low-sodium vegetable broth (or chicken broth if you prefer). Stir well to combine. I like to use my immersion blender to blend the ingredients as well.
4. Season and Simmer: Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground ginger, a pinch of nutmeg, and salt and pepper to taste. Bring the soup to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes to allow the flavors to meld together. Seasoning is KEY!
5. Blend to Creaminess: Use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches. Be cautious when blending hot liquids to avoid splattering. If the soup is too thick, add more broth to reach your desired consistency.
6. Adjust Sweetness (if needed): Taste the soup and adjust the sweetness if desired. If it needs a little more sweetness, add 1-2 tablespoons of erythritol or another gestational diabetes-friendly sweetener. Remember, a little goes a long way!
7. Garnish and Serve: Ladle the soup into bowls and garnish with a sprinkle of pumpkin seeds (pepitas) and a swirl of unsweetened coconut cream or a dollop of plain Greek yogurt. A few chopped chives also add a nice touch of freshness. And Voila! Enjoy a warm bowl of pumpkin soup that doesn't spike your blood sugar. What could be better?